Full Disclosure, I don’t measure anything with my own recipes. It’s “about this much of this, a dash of that”, etc. The beauty of this method is that you can adapt as needed. The downside, well, sometimes I forget what I added and can’t fully remember why it tastes like something is missing. Anyway, I’ve been making this salsa once or twice a week all summer, and it has been tasting fairly consistent each time 😉 And it’s addicting.
Garden Fresh Salsa
- 2-3 medium Roma tomatoes or tomatoes off the vine, OR one large Beef Steak tomato, OR 1 pint of cherry/grape tomatoes. Basically whatever you have in the garden or on hand. Whichever you use, chop into small pieces – keeping the seeds and all.
- One fresh ear of corn, kernels cut from cob
- 1/2 jalapeno – deseeded and finely chopped (if you like extra spice, use a whole one. If you like it REALLY hot, keep the seeds)
- 1/4 – 1/2 Red Onion, finely chopped
- large handful of fresh cilantro, finely chopped
- Juice of 1/2 lemon (you can use a lime if you prefer, or whatever you have on hand)
- Salt to taste
Mix everything together in a medium sized bowl. Adjust lemon juice & salt to taste. Bam. Done. You’re welcome 😉